Bara brith (Welsh currant bread)

Bara brith (Welsh currant bread)

About this recipe:Bara brith has been made in Wales for centuries and is one of the most well known breads of Wales. Still made traditionally at the Derwen bakehouse, now in St Fagans Natural History Museum, the world comes to sample this delightful bread. However it is just as easy to master at home.

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Ingredients
Makes: 2 loaves bara brith

85g butter

300ml milk

1 egg, well beaten

450g plain flour

85g soft brown sugar

15g dried active baking yeast

1 pinch salt

1/2 teaspoon ground nutmeg

170g currants

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MethodPrep:15min › Cook:1hr › Ready in:1hr15min

In a saucepan, melt the butter and milk over a low heat. Remove from the heat, allow to cool then add the egg.

Put all of the dry ingredients, including the fruit, in a warm bowl and gradually add the wet ingredients to make a soft dough. Cover and set in a warm place for about 1 hour allowing the dough to rise to double its original size.

Preheat the oven to 190 C / Gas 5. Grease two loaf tins.

Knead the dough lightly and shape into loaves according to the size of the tins. Transfer to the prepared tins and allow to rise again for 10 minutes.

Bake for 45 to 60 minutes until well risen and firm to the touch. Remove from the oven and allow to cool before enjoying.